Zucchini flan with trout cream

4 servings

60 minutes

Zucchini flan with trout cream is an exquisite dish of European cuisine that combines the tenderness of zucchini dough with the airy creamy texture of lightly salted trout. This recipe is inspired by the traditions of French gastronomy, where flans are valued for their lightness and rich flavor. Zucchini adds freshness and juiciness to the dough, while the trout cream, enhanced with lemon juice and aromatic dill, gives the dish a refined zest. Served as a warm appetizer pie, it perfectly complements a festive table or dinner in a special setting. The taste is harmonious: delicate, creamy, with a slight saltiness from the fish and pleasant herbal notes of dill. The flan pairs wonderfully with white wine or a light vegetable garnish, highlighting its gastronomic enjoyment.

Energy value per serving

• Calories: 899.3
• Proteins: 34g
• Fats: 65.2g
• Carbohydrates: 41.9g

Ingredients

• Chicken egg: 5 pc
• Zucchini: 3 pc
• Leek: 1 stem
• Sugar: 1 tsp
• Wheat flour: 125 g
• Cottage cheese: 140 g
• Butter: 100 g
• Parmesan cheese: 100 g
• Salt: to taste
• Ground black pepper: to taste
• Cream 35%: 200 ml
• Lightly salted trout: 150 g
• Dill: 1 bunch
• Lemon juice: 1 tsp

Cooking steps

1. Grate the zucchini on a coarse grater, salt it, sprinkle with 1 teaspoon of sugar, a pinch of salt, mix, place in a colander, and let it sit for 10 minutes to remove excess liquid.

   Required ingredients:

   • Zucchini: 3 pieces
   • Sugar: 1 teaspoon
   • Salt:  to taste

2. Slice the leek into rings and sauté in butter until golden brown.

   Required ingredients:

   • Leek: 1 stem
   • Butter: 100 g

3. Whisk the eggs with salt, add cream cheese, grated parmesan, pepper, half a bunch of finely chopped dill, sautéed leeks with oil, and blend everything with a mixer.

   Required ingredients:

   • Chicken egg: 5 piece
   • Salt:  to taste
   • Cottage cheese: 140 g
   • Parmesan cheese: 100 g
   • Ground black pepper:  to taste
   • Dill: 1 bunch
   • Leek: 1 stem

4. Gradually add sifted flour, beating the mixture to a uniform consistency.

   Required ingredients:

   • Wheat flour: 125 g

5. Slightly squeeze the zucchini to remove excess liquid and add to the main mixture, mixing thoroughly.

   Required ingredients:

   • Zucchini: 3 pieces

6. Line the baking tray with parchment paper and spread the mixture on the tray, smoothing it with a spoon.

7. Bake in a preheated oven at 190 degrees for 25-30 minutes.

8. For the cream, finely chop the trout, drizzle with lemon juice, add finely chopped dill and whipping cream. Whip everything well, season with salt and pepper to taste.

   Required ingredients:

   • Lightly salted trout: 150 g
   • Lemon juice: 1 teaspoon
   • Dill: 1 bunch
   • Cream 35%: 200 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

9. Cut the ready zucchini flan into portions, decorate with cream, and serve.